Olive oil in a muffin? It may sound strange, but the first impression you’ll get from these muffins is the citrus zests and almonds, not the fruity flavor of the olive oil. What the oil contributes is a more delicate, cakey consistency and a moist, rich texture.
Recipe information
Yield
makes 12 muffins
Ingredients
1
2
1
1
4
2
2
2
2
3
2
Need to make a substitution?
Preparation
Step 1
Preheat the oven to 350°F. Place paper liners in a 12-cup muffin tin.
Step 2
In a medium bowl, stir together the flour, baking powder, and salt. Use an electric mixer to beat the granulated sugar, eggs, and zests in a large bowl until pale and fluffy, about 3 minutes. Beat in the vinegar and milk, then gradually beat in the oil. Add the flour mixture and stir by hand just until blended. Crush the almonds with your hands as you add them to the batter and stir until mixed. Fill the muffin tin almost to the top of the paper liners. Bake until golden on top and a tester inserted into the center of a muffin comes out with moist crumbs attached, 20 to 25 minutes. Transfer to a wire rack and cool the muffins in the tin for 10 minutes, then turn the muffins out onto the rack and cool for 5 more minutes. Sift confectioners’ sugar over the muffins and serve.